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Jalapeño Popper Dip is the best hot cheese dip ever! This tasty appetizer is perfect for parties, game days, or tailgating. Warm, rich, and cheesy with just the right kick. This should always be one of your go-to party appetizers!
Jalapeño Popper Dip
Ooey, gooey, and cheesy – this Jalapeno Popper Dip is loaded with three kinds of cheese, jalapenos, and that salty bite of bacon we all love. Serve with chips or crackers for the ultimate party dip!
This easy appetizer takes the delicious flavors of Jalapeno Poppers and makes them into a creamy dip filled with flavor! Quick, easy, and totally addictive! It’s a great party dip that anyone can make! It’s great with tortilla chips, sliced baguette, pita chips, and ritz crackers. It’s also fantastic for veggies like bell peppers, carrots, and celery.
Ingredients
- Bacon, cooked and crumbled
- Cream cheese, room temperature
- Shredded Monterey Jack cheese
- Shredded cheddar cheese (mild cheddar or sharp cheddar cheese)
- Canned jalapenos, drained (or fresh jalapenos, diced)
- Mayonnaise
- Sour cream
- Garlic powder
- Salt and pepper
Jalapeno Popper Dip Recipe
In a large mixing bowl, use the handheld mixer to whip the cream cheese for about 2 minutes until it is soft. Then, add the mayo, sour cream, and seasonings and mix again.
Next, add the shredded cheese, jalapenos, and chopped bacon to the cream cheese mixture. Transfer the mixture to an oven-safe skillet (or baking dish) and top it with additional shredded cheese and bacon! Once done baking, the cheese melted and start to brown on top.
Tips and Tricks:
- Using a crock pot to make this dip! A slow cooker will also keep it warm for serving.
- Make the dip ahead then heat it up when you need it! You can make this dip up to 3 days ahead of time.
- The leftovers are delicious the next day! Cover the dip in plastic wrap and refrigerate.
- This dip can be a great addition to your chicken or protein recipes! Try substituting it on top of my Million Dollar Chicken!
Variations
- Cheeses: Swap out the cheddar for mozzarella cheese or Parmesan cheese for a completely different flavor.
- Canned or Fresh: Canned jalapenos are faster, but fresh jalapeno has a bit more flavor.
- Level of Spice: If you like things extra spicy, add more jalapeno and green chilies to find a spice level you like.
- Customize: Add more or less bacon or cheddar as desired.
- Crispy Topping: Sprinkle some panko bread crumbs on top before baking for a crunchy topping.
More Appetizer Ideas by The Blogette to Try Next
- Ham and Pickle Roll-Ups
- Dr. Pepper Pork Sliders
- Loaded Queso Dip
- Loaded Queso Dip
- The BEST Potato Chip Dip
- Sloppy Joe Dip
- Cowboy Caviar
Jalapeño Popper Dip
Equipment
- hand mixer with whisk attachments
- Large mixing bowl
- 10-12 inch skillet
Ingredients
- 1 pound bacon, cooked and crumbled
- 8 ounces cream cheese, room temperature
- 2 cups shredded Monterey Jack
- 2 cups shredded cheddar
- 8 ounces canned jalapenos, drained (or 2-3 fresh jalapenos diced)
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, use the handheld mixer to whip the cream cheese for about 2 minutes until soft and pliable.
- Add the mayo, sour cream, and seasonings.
- Mix until incorporated.
- Add 3 cups of cheese, jalapenos, and 2/3 of the chopped bacon.
- Mix again.
- Transfer to the oven safe skillet.
- Top with remaining cheese and bacon.
- Bake at 350F for 20 minutes.
- Cheese will be melted and start to brown on top.
- Sprinkle on additional jalapenos to garnish (optional)
